Fig. 2From: Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beveragesEstimation of lipid peroxidation during shelf life of soy and oat beverages. TBARS formation is expressed as nmol MDA equivalents/mL of product in soy (a, c) and oat (b, d) beverages in the absence (a, b) and in the presence (c, d) of CHP/heminBack to article page